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Apr192010

Creamy Cheesy Potatoes

In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book.

It’s a Family Favorite. We make these for almost every holiday dinner, and in between.

When I was younger, we would devour these very quickly at the dinner table. If there were any left-overs, we would fight for them! I got smart though . . . I was clever. I tried to watch very closely as Mom put that small bowl into the fridge. My Mind was a GPS system for the exact placement and location of those potatoes. When no one was looking, I would sneak that little bowl to my bedroom. There wasn’t a problem, because I would usually eat them right a way. Once, I hid that small bowl under my bed for safe keeping . . . away from the hands of my brothers! I figured that those creamy potatoes would make a great after school snack. I still remember the day, I reached under my bed for that long awaited snack . . . popped the lid off and YIKES. Potatoes with Cream and cheese need refrigeration!

So . . . if you don’t have a fridge . . . Don’t make these! If you do, then make them immediately.

Sometimes, I brown Chicken breasts and nestle them in between the potatoes. Browned Pork Chops, and thick slices of ham is also very good. Then . . . you have a full meal, that’s simple, easy and delicious.

~

Today I’m using Red potatoes from last years harvest.

You just need to use good Ol` Idaho potatoes.

Peel 5 to 6 potatoes if you’re making a 9×13 inch pan.

I’m making a slightly smaller dish. The leftovers are really good.

This is one of my favorite kitchen tools. It’s a corn cob cutter!

I use it for all kinds of kitchen stuff.

It slices fingers also . . .

Don’t cut your fries too thick!

Think shoestring.

Season with salt, pepper and whatever else pleases you.

For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream.

You could also use half and half if you like.

If you are making a 8×9 incher like myself, use 1 1/2 cups.

Now top the potatoes with at least 2 cups of grated cheese.

I’ve used Colby today, but I also like Sharp Cheddar.

A sprinkle of Parmesan is also good.

The Parsley just makes it look pretty!

Cover with foil, that you have sprayed with Pam or some type of Cooking spray.

That way, the cheese won’t stick to the foil.

Place pan in the middle of your oven.

Bake at 400 degrees for about 1 hour, or until potatoes are fork tender.

During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy.

This is our families favorite potato dish. Layer browned chicken, pork chops or even thick slices of ham in between the raw potatoes for a scrumptious main dish.

Serves: 6

Ingredients

4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish

1 pint whipping cream- 2 cups

salt and pepper over the potatoes and cream

2 tsp. parsley flakes

2 cups grated cheddar cheese

Instructions

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald's fries type of thin!)

Pour all of the cream over the top of the fries.

Salt and pepper the potatoes very generously.

Sprinkle at least 2 cups grated Cheddar Cheese over the top.

Sprinkle Parsley flakes on top of the cheese.

Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won't stick to the cheese after it melts.

Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.

Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.

During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Remove potatoes from the oven, remove the foil and eat!

Notes

Main dish ideas: Dredge chicken breasts or thick pork chops in flour and brown well on both sides. Layer in between potatoes. Pour cream over all and season with salt and pepper and parsley. Cover with grated cheese. Ham is also very good. Cook as per directions.

Well, I love you even more for standing behind a potato dish without cream of chicken soup in it. I’ve been looking for the *perfect* cheesy potato dish. This looks like a must-try! (And I have a fridge so I’ll be ok…:)ReplyCancel

Lisa -April 19, 2010 - 12:43 pm

Definitely making these.

Funny, I always thought that was a pickle slicer … that’s what we always used it for! That and onions.

I have a fridge…I just need cream! MMMMM-these are so good. I just wish mine tasted as wonderful as yours ALWAYS do! I just don’t have the extra love or something in mine. AND, I WILL try and remove the tin foil before eating…your funny! They are that good though that you just might forget and devour it all!!!ReplyCancel

Wow! This looks fantastic. I’m thrilled to have a recipe without cream of chicken soup too. You had me at that heavy cream. can you make this ahead of time? Like say in the morning and keep in fridge until dinner?

Looks great! Missing BACON! I might have to make this with boring old cauliflower though since I’m on a low carb diet. But I can eat as much cheese and cream as I want! YUMMY.ReplyCancel

ola torin -January 16, 2011 - 1:43 pm

lovely! i just wanted to give you a tip; in Sweden we make almost the same thing. Skip the cheese and nestle in ansjovis instead. We call it “Jansons Frestelse” ( jansons temptation) it is a must for Christmas, but tates just as good all year around. best result with Swedish ansjovis, bot regular also works.
have a nice dinner!!
OlaReplyCancel

This is in fact a very Nordic thing, very much like Ola said. In Finland we make loads of different variations of this dish by adding an extra ingredient in the mix. The most common ones probably are anchoves, cold smoked salmon, smoked ham, chicken or just other veggies to make a vegetarian one. My personal favorite is the one with cold smoked salmon, it’s incredibly good! And if you boost it up with a hint of goat cheese, you’re in heaven 🙂ReplyCancel

So Jonna, I knew friend that I could count on you. I’ve been tasked to take a side dish to our Easter dinner on Sunday. I volunteered to bring some sort of potato. Wasn’t sure exactly what I wanted to do, I’m little burnt out on the scalloped potatoes I’ve been making. So I decided to peruse – as I usually do when looking for a good recipe. I checked out the Pioneer Woman. Didn’t see anything. Then headed to Picky Palate, still nothing. Came over here (which is where I should have started) and found THESE!!! I will be making them FOR SURE on Sunday… I will definitely let you know how they turn out. I’m sure they will be fabulous, everything I make of yours is divine. Thank you for being there for me when I needed you 🙂ReplyCancel

Wow!! How yummy and yet so simple. I will definitely try.
I have also shared the recipe on my blog Hobby ShobbysReplyCancel

B -June 22, 2011 - 9:20 am

Just made this. yummy! how long can they stay in the fridge before they go off?ReplyCancel

sonz -June 30, 2011 - 4:50 am

i have a very similar recipe but its done with onion soup
i mix the onion soup sachet (not liquid) in with the cream.. then i pour it on top. its delicious without the cheese but cheese will go well with it too. give it a try its delicious! french onion soup sachet is better if you have that.ReplyCancel

I am making these for the second time. The leftovers are so much better than leftover funeral potatoes. Yum! Thanks for sharing the recipe. They go great with my BBQ meatballs and the leftovers are actually getting eaten.ReplyCancel

Heather S -August 15, 2011 - 3:49 pm

I made these for dinner today after seeing the recipe on pinterest this morning. They were DELICIOUS, I can’t wait to see how they are as leftovers tomorrow. I think next time I may try to add some bacon bits in.ReplyCancel

Kim -August 21, 2011 - 3:22 pm

You’re killing me with this recipe. I’ve made it so many times since you first posted it. Brutal. Glorious. (It’s baking right now. It’s a zillion degrees outside and it’s a zillion degrees +400 degrees in my kitchen right now. And I DO NOT CARE! 🙂ReplyCancel

That looks soooo yummy. I am going to have to try this and some of your other recipes 🙂ReplyCancel

Heather S -August 25, 2011 - 3:46 pm

I am making these again today, except today I used my Feemster Vegetable Cutter, I found a brand new vintage one on Ebay. You are right it is awesome! These are even better warmed up the next day. My family loves themReplyCancel

laura malo -September 5, 2011 - 4:33 pm

i was blown away by the awesome looking pictures and the simplity of this recipe … but unfortunately pictures can be deceiving … i just made this … followed the recipe to a tee … not creamy .. very lumpy … and lacking in something … maybe some onion, garlic and basil … very disappontedReplyCancel

Polly Anna -September 7, 2011 - 7:47 pm

Seriously, I knew there was no way that something this simple could be as good as it looks…I was so wrong. Amazing!ReplyCancel

This recipe looks so delicious! My mouth is just watering over here…I will try the recipe as you have stated above but I am also anxious to give some of the other ideas that your users have as well!
Thanks,
MattiReplyCancel

Well what good to say about this page as everything here are the best? The images, the layout and the text, a perfect blend to provide the user in a meaningful way the information he was looking for asReplyCancel

Rikki -November 13, 2011 - 9:57 am

Made this last night and it was so good. I didn’t have parsley so I used rosemary. I am going to finish the leftovers right now.ReplyCancel

I started using Stumbleupon yesterday and found these potatoes and made them today. My goodness. I ate almost all of them (at least I only made half of it) by myself. There were very few leftovers but I’ve already eaten most of those. 🙁 Obviously they’re amazing. Thanks for the recipe! I think I’ll add some onion next time.ReplyCancel

I love potatoes au gratin but this is one of the most tempting versions I’ve ever seen.ReplyCancel

Jessica -December 18, 2011 - 11:54 am

Hi! I can’t wait tot ry these for Christmas this year!! I’m wondering if you’ve ever made them in advance? How far in advance? I’d love to make them a day ahead of time, but I’m thinking maybe that morning? Any advice? Thanks!!ReplyCancel

Deelish! Made them for Xmas breakfast & it’s officially a new tradition! Perfect compliment to eggs & sausage. I removed foil @ broiled them for a couple of min at end of bake time & it added a nice lightly browned yummy top! Thx for helpful pix!ReplyCancel

I made these last sunday just to try & share w/a few coworkers.
Absolutely delicious,was my response,my husbands relatives & coworkers.Today I’m making them for the football game with wings and spring salad.The little bit of left overs that I intentionally saved was excellent for lunch the next day!! Thanks so much…so simple..yet so tasteful!ReplyCancel

Oh my god! First of all i love cheese besides everything. Moreover, i have found these stunning images which make my mouth watering. Love all your recipes and best part is your photographs are really really stunning. 🙂ReplyCancel

Hi Amanda,
I worry that frozen hash browns wouldn’t need to bake long enough to thicken the cream sufficiently.
If you can find the french fry shape, that are not partially baked, those might work.
I’ve never used anything but real potatoes. If you try it, let us all know how it works for you.
The only recipes I’ve seen that use frozen hash browns are called “Funeral Potatoes” around here. The recipes uses
Cream of Chicken soup, instead of cream.
Good luck,
JonnaReplyCancel

OMG!! That looks soooo very yummy!! I can not wait to make this, like right this minute!ReplyCancel

Beverly -February 1, 2012 - 4:12 pm

At first I wondered, just cheese and cream? Because we all know what happens when you just melt cheese…it turns into an oily mess. But I thought maybe with the cream it would mix somehow. Well I’m 50 minutes in and just pulled the top off. Yep….looks like an oily mess to me. Not really like your picture at all. How did your cheese not get oily without the use of a white sauce?ReplyCancel

Can’t wait to try these. I think I will have to try adding Bacon. Just when I thought I had hit the end of the Internet I am introduced to Pinterest and foodgawker. Pinterest led me to you and I am so happy! Ahhhhh food!ReplyCancel

I just found one of your recipes on Pinterest . And all I can say is…. Oh my what a wonderful and great find too ! I will definitely be following you here and on Pinterest . And Very Closely I might add…. I love looking and trying new things. I have everything, so I will most definitey be making this tomorrow. So thanks for this new recipe ! ! !ReplyCancel

Lisa -March 19, 2012 - 12:48 pm

Works great with bagged shredded thawed hashbrowns as well!!! I have cooked them that way 3x, no fail! Much less work. (:ReplyCancel

I made these today and may I just say that these were the best and easiest potatoes EVER! Thank you for this recipe – I’ll never again make the laborious, time-consuming potatoes from my past!ReplyCancel

Simplicity at its best!! I made just two servings of this using ramekins and two potatoes. Used the julienne blade of my mandolin to cut the potatoes, guessed on the half & half (but did add some dry mustard to it) and used plenty of good cheese. This would be good also with a few chopped shallots or leeks added in. Could be dressed up even more but the original is great 🙂 Would make an excellent sub for fries or baked potato to go with that steak.ReplyCancel

Taty -June 3, 2012 - 7:09 pm

I want to make this, but I don’t have an oven, is it possible to make it on a microwave?ReplyCancel

This is the best new recipe I’ve found in a long time. My husband loves these and every time I make them I’m amazed again at how good they are. The other day I didn’t have whipping cream, so I used evaporated milk with some melted butter. It wasn’t as good as the original recipe, but they were still good. Thank you.ReplyCancel

Ok, after reading your story, which was hilarious, I HAD to try these potatoes. Oh… my! YUM! Perfect recipe, they were delicious. Yes I have leftovers and I’m glad I don’t have to hide them under my bed. 🙂ReplyCancel

Chelle -September 16, 2012 - 8:54 pm

This recipe looks amazing! I was wondering though, I’m cooking some pork chops at the same time at 350, how long would you say I should cook these at this temp instead of 400?

Also, should I try and put it towards the middle rack, or would it be better to be on the top rack or bottom?

Cook the potatoes until they are fork tender. I like to lower the potatoes to the lowest rack for the last 30 min. or
so, so that they get crispy on the bottom. I would brown your chops, and lay them in the potato and cream and cook them all together!
JonnaReplyCancel

Gee…never tried that, but it might be yummy! Let us all know.
JonnaReplyCancel

Brie -October 3, 2012 - 5:49 pm

I try to avoid processed foods and I love that this recipe doesn’t use frozen hashbrowns, canned soup or ranch dressing mix. Thank you!ReplyCancel

Kathy -October 9, 2012 - 4:39 am

I have been eyeing these potatoes for quite a while and finally made them last night. They were incredibly delicious! Soooooo creamy & yummy. Thanks for posting this recipe. 🙂ReplyCancel

Jo Mac -October 11, 2012 - 11:56 am

These sound wonderful. At the risk of making some people cringe, has anyone tried substitutung greek yogurt for the cream? We’re always dieting and trying to eat healthy and that’s ths only way I could get away with it. Husband watches me like a hawk!ReplyCancel

I haven’t tried yogurt with these potatoes. You could always use half and half instead of cream. Buy reduced fat cheese if you like.
Tell your husband you will run it off! Do you watch him as well?
Just wondering . . .

I found these on Pinterest and they are truly awesome! My favorite potato dish, and they are easy too! Thanks for this great recipe!ReplyCancel

Judy -November 3, 2012 - 6:34 am

I have tried this recipe with frozen hashbrown potatoes and it is very good and quicker.ReplyCancel

Amanda Jackson -November 5, 2012 - 7:00 pm

I made this tonight as a side! And there isn’t a drop left in the pan! My family and I loved it! I used a white cheese but it still turned out just perfect! And I took the foil off the last 5 minutes to crisp up the top a bit! Thanks for this recipe.ReplyCancel

You could use a shallow cookie sheet to cover the top of your baking dish.
The foil helps keep the moisture of the cream from drying out….while your potatoes are trying to soften.
Remove the cover towards the end of baking time, and move the dish to the bottom of your oven.
We like the bottom really crispy brown, and the top moist and cheesy!

I really don’t think that they would work very well. Frozen potatoes are usually partially cooked. I think the potatoes would be done much quicker than a raw potato, and then the cream would not have a chance to do its magic. I really say though….I’ve never used frozen potatoes in this dish.

I made these the other night and oh man-they are amazing! My husband even took a plate to work with him for breakfast the next morning. I didn’t use the parsley (didn’t have any) and instead of pepper I used garlic salt (can’t eat pepper). I’m making them again tonight, per the request of my family:) thank you!ReplyCancel

Casie -November 11, 2012 - 8:55 am

These were delicious, but make sure you use lots of seasoning. My were a little bland so I had to add salt and pepper at the end also. So creamy and good though!ReplyCancel

I made these tonight and they were absolutely amazing! The entire dish was gone. I put a layer of chicken on the bottom and then the potatoes on top. Even my picky eater cleaned his dish! This will be moved to our family favs list! ThanksReplyCancel

Cakeisagoodthing -November 12, 2012 - 5:36 pm

Found these on Pinterest. Made them last night and they were great… But I think the leftovers tasted even better today! Will definitely make again!ReplyCancel

Jackie -November 16, 2012 - 2:04 pm

I tried it today and it came out super! Hubby loved it. Next time will add bits of bacon 🙂ReplyCancel

Ok, going on the holiday to do list! Can’t wait to try this!
JennaReplyCancel

Sandra Beals -December 3, 2012 - 5:00 pm

I have a old corn slicer just like that, I was Grandma’s who was born in our house in 1898,and sharp is really sharp, I have cut my self on it twice so for me I’m much better off doing the slicing by hand. But the recipe sounds like a keeper and I will try it..Keep up the good page and recipes..

This is how I make scalloped potatoes. Just slice (I keep the peel on) into a 9 x 13 pan and fill with 1 qt. half & half. Cover tightly with foil and cook approx. one hour. Open foil and sprinkle on cheese. Place back in oven until cheese melts, about 5 minutes.ReplyCancel

jessica -December 9, 2012 - 8:18 pm

hi!

I am just wondering what your handy kitchen gadget is called that you used to slice the potatoes…

Would it work using cream cheese as a substitute for the whipping cream and other cheese? I’ve read that cream cheese is considered a “good fat” and is lower in calories. (Although, the recipe sounds DELISH the way you make it.) My tastebuds say :Oh yeah!” But my hiney says, “Oh no you don’t!”ReplyCancel

Gee …I’ve never tried this with Cream cheese.
I just don’t think the results would look or taste the same!
JonnaReplyCancel

Setjay -January 6, 2013 - 1:44 pm

Sooo i made this tonight because it sounded and looked delicious… I thought : hummm yummy creamy cheesy american food !!!
But i had a doubt when it came from the oven, and then i tasted it. I knew that casserole : it is called “gratin dauphinois”.
And i am so ashamed not to have recognized it before, because this dish was born in the town i always lived : Lyon, France…
My excuses are : we slice the potatoes instead of cutting them like fries + we add milk in it + i have 3 babies and i’m very tired lol
So i ate french tonight. Again 🙁ReplyCancel

Mary Ellen -January 10, 2013 - 9:03 am

What does “Arctic Circle type of thin” mean? I’ll be making these today – they look delicious!ReplyCancel

Artic Circle is a fast food franchise around these parts. I’m sorry….
sometimes I forget that other parts of the world are also reading this blog.
Just cut the fries thin….I think they are better that way.

I made these for lunch today. I decided to cube the potatoes, and since I only had one cup of heavy cream, I used sour cream for the other cup. Absolutely delicious! Thank you for posting such a great recipe (even if I did change it up a bit). 🙂ReplyCancel

Laura -January 10, 2013 - 8:42 pm

Loved this!!! I made it for Christmas dinner and there was nothing left!!!!!ReplyCancel

Monet Asay -January 12, 2013 - 9:06 pm

could you make this in a crockpot? If so, how long and what setting? I would be doubeling the recipe…ReplyCancel

I was wondering if you can put all of the ingredients in a foil pan and freeze it. If so, how much longer would you have to bake it in order for the potatoes to cook through? I love this recipe and have had it many times, but I also like to make a surplus of menu items and stick them in the freezer for easy go-to dinners.ReplyCancel

Unfortunately, raw potatoes do not freeze well….they get mushy and discolor.
You can however, try this:
Make ready-to-cook frozen French fries:

Peel and cut the potatoes you want to freeze into “french fry lengths.”
Boil cut potatoes in salted water until partially cooked.
Drain and place in a single layer on a sprayed sheet pan.
Freeze until solid; transfer to freezer bags or containers and put in freezer. That way, all you have to do, if pour the cream over the potatoes and sprinkle cheese over the top.
You can use this same method for making french fries:

To cook the frozen French fries: toss frozen potatoes with 2 tbsp. of oil, place them in a single layer on a sheet pan and bake at 425 degrees until nicely browned (about 15 to 20 minutes). Turn occasionally. Salt and serve.

I don’t do this often, but I know that if you partially cook the potatoes it will work. Just don’t toss them in the freezer “RAW”

I like what I see on your blog and am excited to follow you by email. My favorite recipe we had for the Super Bowl was Deviled Eggs from South Your Mouth. (They are always my favorite.)
Yummy!ReplyCancel

vickie -February 11, 2013 - 6:55 am

Hi,
I do the same thing without cheese, but with onions and sliced carrots. My family loves it and they get an orange veggie too!ReplyCancel

Linda -February 13, 2013 - 9:50 am

You weren’t kidding, these were delicious! My son and I loved them.ReplyCancel

Lily -February 16, 2013 - 11:01 am

Don’t forget to have a leafy green veg with this to make it nutritionally perfect!!!!ReplyCancel

OMG – I have had these when I was in Sweden in 2006 but there was an addititon to it I didn’t think I would like. My friend smashed up a can of anchovies – OMG OMG OMG OMG OMG!! I had 3 servings – Please don’t hesitate to try this – I never liked anchovies but this changed me.ReplyCancel

Wow! This looks great. I am fascinated to have a recipe without cream of chicken soup. You had me at that heavy creamy stuff. It is fantastiv!ReplyCancel

Tina -March 5, 2013 - 4:26 pm

We absolutly love these potatoes. The first time we tried them I made them exactly like yours. Then the next time I added real bacon bits on top of the potatoes before the cheese, made them even better. Give that a try if you like bacon.ReplyCancel

Jennifer -March 11, 2013 - 5:53 pm

I have made this several times, and it will most likely elevate my cholesterol quickly… It is so delish though that its worth it. Tonight I thought, how can I make it into an entire meal? I remembered I had some Kielbasa sausage… I just threw that in for a one dish meal. It’s in the oven now, I can’t imagine it being anything but fabulous!ReplyCancel

LOVED this dish. Also love how versatile it is. Tonight I made it with cut up chicken breast i sauted in chopped onions for a few minutes and put the mixture in with the potatoes. I also covered with bacon bits. After applying salt and pepper i also applied McCormick’s Perfect Pinch roasted garlic and bell pepper seasoning.

These were SO yummy! My husband & brother talked about them all through dinner! I added real bacon pieces also!ReplyCancel

Robin -March 16, 2013 - 9:08 pm

This is very similar to my sister-in-law’s recipe. We always request it for all of our holiday gatherings. She uses frozen hashbrowns instead of making raw fries. Although she only uses heavy whipping cream and adds a little Lawry’s seasoning salt on top. They are so good! She is well known for these potatoes. I just thought I’d add a variation to your recipe. It’s a real time saver to just throw in the frozen hashbrowns and add cream. I’ve also added diced ham to make it like scalloped potatoes and ham. Heavenly!ReplyCancel

Susanna -March 17, 2013 - 4:29 pm

I just made this dish and it was great! I saw a comment from someone earlier wondering about using frozen french fries-well i used them bc i didnt have any raw ones on hand and they worked great! Deff easier than cutting up raw potatoes and it worked just fine! I used regular frozen straight fries (not shoe string- i think they would be too thin since they’re pre cooked) and i cooked them for the entire hour! Great recipe!ReplyCancel

Dovemama -April 13, 2013 - 11:17 am

Tried these and they were delicious! The entire family ate them up and it was enough for dinner two nights. They even reheated in the oven well. Will be making these again. The only change I made was to use a combo of sharp cheddar and white sharp cheddar cheese. Yum!!!ReplyCancel

I just don’t think that you should substitute pasta in this dish.
Pasta wouldn’t take near as long to cook. While the potatoes cook in this dish,
the cream cooks down and gets thicker creating a yummy sauce. The potatoes on the edges
and the bottom get crispy and golden.

There are several other pasta dishes with yummy sauces on the blog, so pull up a chair and browse!

Thanks for your response! I wasn’t expecting a response so soon, so I ended up trying it with pasta anyways (since my kids were begging for mac and cheese tonight!) It turned out really good! I’ve made it with potatoes several times before and I definitely like it more with potatoes, but pasta (with some broccoli snuck in) was a winner with the kids so I’ll definitely be making it again like that!ReplyCancel

I used bow-tie pasta. I cooked it almost all the way (just a few minutes short of it being done) before I put it into the baking dish because I didn’t think there was any way it would soften up in the oven alone like the potatoes do. I pretty much followed your directions, but I took it out of the oven after about 40 minutes. Next time I’ll probably try it at 350 or 375 degrees instead of 400, but other than that it was great! Like I said, my very picky kids loved it and my little one who I can never get to eat even asked for more! Whenever I make it with potatoes, I nestle pieces of cooked chicken in there too, I’ll be doing that as well next time I make it. Thanks for such an awesome recipe! I’ve been making this for years thanks to you!ReplyCancel

Here’s a bit of a time saver to save you half of your baking time. After you cut the potatoes into scallops leave them in flat slices and omit cutting them into fries. Put the potatoes slices into a boiling pot of cold water and turn on the heat. When the water begins boiling reduce the heat to a simmer and Cook for 7 or 8 minutes more. Drain thoroughly and layer them in a baking dish. Then when you pour in the cream, pour in an equivalent amount of water and add three or four pats of butter. Bake uncovered for 30-35 minutes at 375 degrees. Check the potatoes the last ten minutes, if they begin to dry out too quickly, especially if you are at sea-level, add a little milk (1/4 cup) to finish baking the dish.

The last ten minutes of baking after you add an additional liquid as necessary, gently stir in your cheese and cover the dish with grated cheese topping. Allow it to melt and get a slight crust over the top. This dish is actually a kind of au gratin potatoes and you can also make it without the cheese as simple scalloped creamed potatoes. Adding about 3 drops of Tabasco Sauce (concentrated Cayenne) when you add the cream and water does not make it hot, but adds a bit of delicious flavor. This is a nice comfort food and many cultures make it basically the same way as slices, fries and chunks and baby whole potatoes.ReplyCancel

I just made this creamy cheesy potato and as we speak it is now in the oven. I did not see the shoestring size though. I cut the potatoes up the size of fries. I hope that would still work. I put bacon bits, thus not putting any salt because i figured bacon is salty already. Am i on the right track?ReplyCancel

You sure are! If your potatoes are cut a bit thicker, they will still work just fine, but take a bit longer to cook through. These seem to need a bit of salt, but you could
replace other seasonings in it’s place. Make sure that you cook on the lower rack of the oven the last 20 min. or so, to get that nice golden glaze on the bottom of the potatoes.

This is the second time that I am making these potatoes since I found your recipe 3 days ago! They are awesome!!! My picky, hard to feed daughter, tells me they are her new favourite next to my home made perogies! Thanks sooo much!ReplyCancel

I will totally be making these, with chicken, with ham. I can’t wait!!! Thank you very much!ReplyCancel

deona -May 11, 2013 - 12:32 pm

This looks so good! would you mind if I posted this recipe to a recipe page I have on facebook. I would include your link to this page so people know it is your recipe and not mine. I will be trying this for sure. Looks great!!ReplyCancel

Those potatoes look delicious. I have one of those cutters, too. Didn’t know it was for corn. I use it to slice all kinds of veggies. I’ve been married for 41 years, and my mother had it for a while before that. She ordered it from a Shumway garden catalog.
Will try this recipe soon!ReplyCancel

Jess W -June 10, 2013 - 12:50 pm

Just wanted to drop a line to say that I made these for my husband & I last night.. they were absolutely delish! I imagine they will become a family staple for years to come, thanks for sharing!

I got these from Pinterest and have made them several times already this summer. They always receive rave reviews and are super easy to serve at a cook out. I cheat on the potatoes. For a single batch I use a bag of French fries that I have allowed to thaw. I use the cut that is between shoestring and steak fries. I have used steak fries and they work- I just like the others better. This way is really fast. This is my favorite recipe of the summer! Thank you!ReplyCancel

I think you would end up with Scalloped potatoes instead. It would probably be good, but not the creamy consistency that the whipping cream
gives. Maybe you have a can of evaporated milk mixed with your milk….. that you could use. That would also give it a creamy texture.

Just found this on Pinterest. Was wondering if you could do this in a crockpot? Or lower the temperature of the oven and increase the time of baking? Would like for it to bake while we are at church 🙂 sounds yummy. Can’t wait!ReplyCancel

I’ve never made these in a crockpot, however you probably could.
The yummy part of this dish though, is the crispy edges and browned bottom that the oven gives the potatoes.
Possibly you can set your oven timer to come on about 1 1/2 hours to 1 hour and 45 minutes before you get home from church.
That’s what I do!

OH MY! Just made these today for an early dinner. OH MY! I sliced my potatoes but then didn’t cut them into “shoestring” fry kind of things because I was lazy. 🙂 OH MY! These are SOOOOOO good!!! Looking forward to the leftovers tomorrow. When I transferred the leftovers to a container there was yummy, sticky, gooey, cheesy goodness around the edges that got a big crispy. Ohhhh, just a few fork fulls that went straight into my mouth before the pan went in to soak. Thank you so much for this yummy recipe! Its in my pinterest board called Food Porn. 🙂ReplyCancel

You made me laugh out loud! I’m glad that you enjoy this dish as much as we do.
I love to Brown Chicken Breasts Or Brown Pork Chop and layer the chicken or Pork in between the slices or layers of the
raw potatoes. Pour the cream over all, layer cheese, cover with foil and bake. This way you have a full main dish!

Love Love these potatoes, I will have to try it with the frozen ones (never thought of it) but Im a bit lazy I just cube my potatoes and bake them… last time I made them I forgot to cover them in foil so thats why it was a bit off ..And yes to the crunchy cheese bits on top and bottom. Thank you again my hips thank you as well they tend to like the cream and cheese lol.ReplyCancel

Devon -October 6, 2013 - 2:08 pm

Would I be able to substitute the whipping cream for sour cream? I’ve made these before and they are amazing! Unfortunately I don’t have any whipping cream on hand, but would love to make them again! Thanks!ReplyCancel

I wish I could tell you, but I’ve never tried this dish with sour cream.
I think you would probably have better luck using evaporated milk in place of the whipped cream if you have
some handy. Whipping Cream is the winner!

I made these potatoes tonight, and they are seriously the best form of potatoes I have ever had! I didn’t use Parmesan, but next time I definitely will, and will add some more shredded cheese because I think I used too much cream. It was still super delicious despite my lack of cheese. If I hadn’t made a steak to go with it I would have been able to eat the whole pan.
Thanks for the awesome recipe!!ReplyCancel

I made these tonight for my family and they were amazing! I usually stick with a different recipe for cheesy potatoes that we all love (it uses velveeta). I was worried about my family liking these but they all said they were great!I added the potatoes a layer at a time, putting salt, pepper, & parmesan cheese on each layer so there would be plenty of flavor throughout. Thanks for the recipe!ReplyCancel

Debby -November 12, 2013 - 7:25 am

This recipe looks and sounds delish but I need to make a extra large batch, should I cook longer?ReplyCancel

chasity -November 24, 2013 - 5:55 am

Hey! Is the name of that potato cutter your using a corn cutter & creamer? Thank you!ReplyCancel

Megan -November 26, 2013 - 1:29 pm

These are amazing. We had mini meatloaves and these potatoes for supper last night and it was all I could do to not finish off the second half of the pan for lunch today. Amazing. Thank you!ReplyCancel

Marcia -February 19, 2014 - 3:30 pm

Doubled the recipe for 9 of us. I didn’t have hardly any left. Easy peasey lemon squeezy! I will definitely make this A LOT! Everyone loved the crispiness of the bottom of the potatoes. It was soooooo good. Thank you!ReplyCancel

I made them about a month ago and I’ll be doing it again pretty soon. This is the yummiest thing I’ve eaten in my life and so simple. Thank you very much.ReplyCancel

Christine C -July 23, 2014 - 9:20 pm

I’ve been filling your recipes for several years, and I love them! I’m making these again tonight. My husband and I love them so much we eat multiple helpings 🙂 this and the orange rolls are my most favorite!ReplyCancel

Susan J -November 10, 2014 - 4:17 pm

I have made these several times. My husband asks for them all the time. So easy to make also. Thank you for sharing.ReplyCancel

Ive made these potatoes before and they were delicious. I was minutes away from putting them in the oven until my brother called. They are all ready and I want to put them in the oven at his house. The drive is 30 min. Will they turn out bad if I let them sit in the cream for that long?ReplyCancel

I’m sorry I wasn’t able to see your question earlier. Hopefully you went ahead and baked them at your brothers house.
I’m sure they turned out just fine.
They can sit in the refrigerator for a few hours, but much longer and the potatoes will start to turn brownish.
The dish will taste just fine, but the starch in the spuds will alter the color after a while, if not baked.

I just made these for our annual Christmas patry and they were a big hit with everyone. I’ve been looking for a winning cheese/cream/potatoes dish for a long time and my search is over! Thanks for sharing.ReplyCancel

allisha d. -April 11, 2015 - 1:31 pm

I found this recipe and made it..it was a great hit..I’m talkin no left overs, when are gonna make more or did you and if so i want more! Well i thought that i copied the recipe and well if i did i couldnt find it. It took me two days to find it again! Thank the lord i found it again and i made sure i saved it on my phone,tablet,kindle,and laptop and on paper! I just want to say thank you so much for sharing this recipe! God bless you and yours always!again thank you!ReplyCancel

Marla -June 1, 2015 - 9:37 am

I just shared your recipe on FB. These are the best scalloped/cheesy potatoes I have ever had. I have been making them for a couple of years. Change up the flavor on occasion, sometimes add bacon. I have used frozen hashbrowns or frozen cubed in a pinch, just adjusted the cooking time. They turn out perfect every time and they are so simple. Perfection.ReplyCancel

Glenda P -January 10, 2016 - 2:21 pm

guess I used too much cream….mine were soupy and not very good…ReplyCancel

Possibly too much cream to potato ratio or you didn’t bake them long enough. Try try again, because these
potatoes are so good. You can even layer chicken breasts, pork chops or ham in between the potatoes and make a full meal.
So yummy!

I usually use a 9×13 glass baking dish and about 5 to 6 potatoes. To that I add one pint of regular whipping cream.
You can you the heavy whipping cream, but normally I just buy the one that doesn’t say heavy!
I hope this helps.

I’ve been making your recipe for about 6 months now and it is the most divine dish. Its creamy but cheesy and so delicious. Thank you for such an amazing recipe, its now a staple in our home 🙂ReplyCancel